Chicken Pot Pie Soup
AuthorMabIn a large saucepan, heat the olive oil on medium high heat. Add onion, celery, mushrooms, thyme and a dash of salt and pepper. Cook for 5 minutes until onions start to go clear.
Now add garlic and cook another minute. Add carrots, potatoes, the cooked chicken and the flour.
Stir in the chicken broth, frozen peas and parsley.
Bring to a simmer and cook 25 minutes. Add more salt and pepper if needed. Stir in the milk, bring back to a simmer and cook 5-10 minutes.
Notes: I added zucchini and asparagus and whatever veggies I had on hand. Corn, broccoli, even eggplant could work in this soup.
Ingredients
Directions
In a large saucepan, heat the olive oil on medium high heat. Add onion, celery, mushrooms, thyme and a dash of salt and pepper. Cook for 5 minutes until onions start to go clear.
Now add garlic and cook another minute. Add carrots, potatoes, the cooked chicken and the flour.
Stir in the chicken broth, frozen peas and parsley.
Bring to a simmer and cook 25 minutes. Add more salt and pepper if needed. Stir in the milk, bring back to a simmer and cook 5-10 minutes.
Notes: I added zucchini and asparagus and whatever veggies I had on hand. Corn, broccoli, even eggplant could work in this soup.